Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, grate the cheese.

Once cooked, drain the potatoes in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Stir in the grated cheese, then season with salt and pepper. Cover with a lid to keep warm and set aside.

Pour the water for the sauce (see pantry for amount) into a small saucepan and bring to the boil on high heat. 

Stir in the red wine jus paste and redcurrant jelly, then lower the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

At the same time, add the broccoli to the pan of boiling water and cook until just tender, 3-5 mins. Once cooked, drain in a colander, drizzle with a little oil and season with salt and pepper.

Once your sauce has reduced, remove from the heat.

Share the meatballs and cheesy mash between your plates (reheat the mash first if needed), then spoon over the redcurrant sauce.

Serve the broccoli florets alongside.

Enjoy!